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Tuesday

Tasty Tuesday: The Best Fried Sport Around

In the South it’s not a sport.

I love being from the South, especially when it
comes to food. While I’m not a typical Southerner in that I don’t like gravy
*gasp* and only a few things fried *double gasp*, every once in a while I enjoy
cooking some Southern classics. In this post, I’m sharing one of my family’s
favorite side dishes…Southern style. J

First, spread out the squash slices onto a large
plate or cutting board and sprinkle with salt and pepper. Toss gently with hand
to turn the squash over, and then sprinkle again with salt and pepper. Let sit
for 5 to 10 minutes. The resting step is very important since the salt draws
out the moisture in the squash so that your breading will stick to it.

While the oil is heating, place cornmeal into bag.
Add about half of squash and shake vigorously to coat squash.

Heat oils in a large skillet over medium heat. You want there to be about ¼-½ inch of oil in your pan so add more if necessary. To test your oil flick some water off your fingertips into the pan. If it pops and sizzles, you are good to go!

After oil is
heated, place each piece of squash in pan. Do not dump out the bag into the hot
oil or you will wind up with a nasty burned mess on your hands! Let squash cook
for about a minute on each side or until your preferred amount of doneness.
Preacher Man likes it practically burned, but me and the kids like them golden
brown and crispy.

Remove from grease and place on a paper-towel lined bowl or
plate.

Enjoy some perfectly cooked fried squash and hum a
little Dixie while you’re at it!

Looking away, looking away down south in Dixie and
crunching on fried squash in the tree house,